Onion Baguette with Spelled Flour
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g spelled flour, type 630
- 300 ml water, ice cold
- 0.5 ½ pack dry yeast
- 1 ½ teaspoon salt
- 1 teaspoon vegetable stock, instant
- 1 handful fried onions
- 1 teaspoon sugar
Print Recipe
Pin Recipe Instructions
- Knead all the ingredients. Best in the food processor and knead for 10 minutes until the dough is nice and smooth and fine-pored. Put the dough in a sufficiently large and floured round container with a lid, put the lid on it and put it in the refrigerator for about 7-12 hours. Then preheat the oven to 240 ° C top / bottom heat. Only then should you take the dough out of the refrigerator. It should have risen well (at least twice as high), fall onto a floured board, do not knead any more! Turn the dough strand two or three times and place it on a baking sheet lined with baking paper. Immediately place in the preheated oven (2nd stage from the bottom). Bake for about 15 minutes at 240 ° C, then switch the temperature down to 220 ° C, open briefly, spray a few splashes of water on the bread and bake for about another 20-25 minutes (depending on the desired browning).
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